Red velvet cupcakes with chocolate centres

Method

1. Step 1

   Preheat oven to 160°C. Line 20 holes of two ⅓-cup (80ml) muffin pans with paper cases. Place chocolate in a heatproof bowl and pour over the boiling water. Stand for 2 mins. Stir until the mixture is smooth and well combined. Set aside for 10 mins to cool.

2. Step 2

   Sift combined flour and cocoa into a medium bowl. Use an electric mixer to beat the butter and sugar in a large bowl until pale and creamy. Add the eggs, 1 at a time, beating well after each addition. Stir in chocolate mixture. Add the flour mixture and stir until just combined. Add enough food colouring to tint the mixture dark red.

3. Step 3

   Divide the mixture evenly among prepared pans. Bake for 20-25 mins or until a skewer inserted in the centres comes out clean. Transfer to a wire rack to cool completely. Use a melon baller or small sharp knife to make a 3cm-wide, 3-cm deep hole in the centre of each cupcake. Place 1 chocolate ball in each cupcake.

4. Step 4

   To make the cream cheese frosting, use an electric mixer to beat the cream cheese, butter and vanilla in a bowl until pale and creamy. Gradually add the icing sugar mixture, beating after each addition, until well combined.

5. Step 5

   Transfer the cream cheese frosting to a piping bag fitted with a 1cm fluted nozzle. Pipe the cream cheese frosting over the cupcakes and decorate with sprinkles to serve.